Cannellini Rosemary Butter

Andrea Potter, Rooted Nutrition
This dip is an easy and simple plant-based recipe – perfect for a quick, healthy snack.
This hummus is:
– a twist on the classic hummus recipe
– quick and easy to make
– full of fiber
– flavourful
– plant-based
If you love this dip, try our other dip recipes next. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Servings 6
Calories 125 kcal

Ingredients
  

  • 1 14oz/398ml can cannellini beans
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1 stalk fresh rosemary chopped
  • 1/4 cup lemon juice (about 1 large lemon)

Instructions
 

  • Assemble ingredients in a blender or food processor and blend until creamy smooth.
  • Taste and adjust seasoning with lime and salt, add fresh pepper if desired.

Notes

Serving Information

Serve as a dip with snack board, crackers, veggies. Also makes a tasty creamy pasta sauce.

Recipe Cost Breakdown

Ingredients
 
 
 
Servings: 6
 
Quantity
 
Measure
 
Cost
 
Cannellini beans, canned (398ml/14oz)
 
1
 
ea
 
3.29
 
Olive oil
 
3
 
Tbsp
 
.90
 
Garlic
 
3
 
clove
 
.09
 
Stalk of rosemary, chopped
 
1
 
Stalk
 
.30
 
Lemon
 
1
 
ea
 
1.00
 
Total
 
 
 
 
 
5.58
 
Cost/Serving
 
 
 
 
 
0.93

Nutrition

Calories: 125kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 188mgPotassium: 18mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 4mgCalcium: 15mgIron: 1mg
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Watch Andrea make Smokey Butternut Squash Soup